Wine vinegar is the acidic sibling of wine and is universally applicable in the kitchen. White wine vinegar tastes milder than the more tart, spicier red wine vinegar. Upon contact with air, wine transforms into vinegar by itself after some time—in the past, wine vinegar was often an accidental byproduct of winemaking.
How is wine vinegar made?
Acetic acid bacteria are present everywhere in the air and convert wine into vinegar. Today, wine vinegar is produced in a controlled manner: the vinegar often matures in wooden barrels for weeks to months, depending on the quality grade.
Winemakers usually outsource vinegar production, as acetic acid bacteria can also infect other wines in the cellar. Specialized vinegar brewers take care of the artisanal production.
White wine vinegar
White wine vinegar is made from white wine—it is lighter, milder, and more elegant in taste. It is classic in French vinaigrettes and in marinades for fish and poultry.
Red wine vinegar
Red wine vinegar is made from red wine—it is darker, stronger, and contains more tannins. It is ideal for red meat, hearty salads, and Mediterranean braised dishes.
Use in the kitchen
- Vinaigrettes: Classic with olive oil, mustard, salt, pepper
- Marinades: For meat and poultry (acidifies and tenderizes)
- Braised dishes: A splash at the beginning adds acidity and depth
- Sauce reductions: With butter to make a beurre blanc
- Pickled vegetables: Classic pickles, mixed pickles
- Salad dressings: Combine with various oils
Recognizing quality
- Acidity level: 6–7% is typical for high-quality wine vinegar
- Cloudiness: Natural, unfiltered wine vinegars can be slightly cloudy—this is not a defect
- Aromas: High-quality wine vinegar has a balanced acidity with aromas from the original wine
- Origin: Specific indications of origin are a sign of quality
Storage
Store in a cool, dry, and dark place. Keep tightly closed. Wine vinegar has a very long shelf life.
